Garlic ginger eggplant

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INGREDIENTS

  • eggplant

    • 2 tablespoons vegetable oil
    • 3 to 4 small chinese eggplant, cut into long strips (cut in half and make pieces 2 inches long)
    • 3 cloves garlic, minced
    • 3 Shiitake mushrooms, chunked
    • 1/2 cup of water + vegetable stock

  • sauce

    • 2 tablespoon freshly grated ginger
    • 1 scallion, green part only, chopped
    • 2 tablespoons soy sauce
    • 1 tablespoon rice wine vinegar
    • 1/2 tablespoon coconut oil
    • 2 tablespoons oyster sauce
    • 1 1/2 tablespoon sugar
    • 2 teaspoons tapioca, corn flour

INSTRUCTIONS

    1. Turn IP to saute mode. Once the ‘hot’ sign displays add oil. Add garlic, cook for 1 min
    2. Add ½ cup of water, eggplant, and mushroom
    3. Close IP with pressure valve to sealing. Set on Manual(Hi) for 2 min followed by QR.
    4. While it cooks, mix ingredients for sauce
    5. Set IP to saute mode. Add the sauce and stir together.
    6. Adjust salt and pepper to taste.
    7. Bring to gentle boil and turn IP off. Serve with hot rice.

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